FruitMalusMargarineDietary FatsArachis hypogaeaPlant OilsCacaoVegetablesRosalesCheeseCorn OilSapotaceaeFlavoring AgentsDietDairy ProductsFatty AcidsPyrusSoybean OilHydrogenationFood AnalysisLinoleic Acids, ConjugatedTrans Fatty AcidsStearic AcidsLipidsFatty Acids, MonounsaturatedRosmarinusDiacetylBeveragesFatsAflatoxin M1TriglyceridesFood PreservationCross-Over StudiesFood ContaminationFood HabitsFood PreservativesFood HandlingSalmonella Food PoisoningPrunusFats, UnsaturatedLycopersicon esculentumOleic AcidsCholesterolPostprandial PeriodTephritidaeHelianthusFood MicrobiologyFood PackagingBreadLipoproteinsOilsFragariaButterMilkRosaceaePlant ExtractsCitrus sinensisDiatomaceous EarthDiet SurveysDietary Fats, UnsaturatedFatty Acids, UnsaturatedFecesGene Expression Regulation, PlantNutsPlant ProteinsAnthocyaninsFish OilsFood PreferencesEthylenesFoodBiological AvailabilityCookingTheobromineThoracic DuctPlant DiseasesFlowersCholesterol, LDLEggsProanthocyanidinsPolygalacturonaseCholesterol, HDLIntestinal AbsorptionCitrusEnergy IntakeCholesterol, DietaryChylomicronsOleic AcidPectinsDietary CarbohydratesDiet, Fat-RestrictedActinidiaPlant LeavesCrataegusTasteEatingGenes, PlantBody WeightIsomerismPatulinLinoleic Acid